What leaf traditionally wraps many versions of the Mediterranean dish dolma?

Grape leaves traditionally wrap many versions of the Mediterranean dish dolma.

In a common preparation, softened grape leaves are filled with rice, herbs, onions, and sometimes minced meat, then rolled and simmered. The leaves provide a slightly tart flavor and a flexible wrapper that becomes tender during cooking. The dish is often served warm or cold, with lemon and yogurt-based accompaniments depending on the region.

Dolma is a broad family of stuffed foods rather than one single recipe. The Turkish word means “stuffed,” and related versions appear across the Balkans, the Caucasus, the Middle East, and parts of Central Asia. Vegetables such as peppers, eggplants, tomatoes, and zucchini can also be stuffed and called dolma. In Greece, rice-filled grape-leaf rolls are commonly called dolmades. Cabbage leaves are used for related stuffed dishes, but grape leaves are the characteristic wrapper in many classic Mediterranean versions.